Overnight Zucchini Pickles
Servings
Prep Time
Cook Time
Ready In
Recipe: #30140
August 14, 2018
Categories: Snacks, Vegetables, Appetizers, North American, Budget-Friendly, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini more
"These are a great way to use up all that extra zucchini coming up in the garden. They are quick and easy to put together and ready the next day!!!"
Ingredients
Nutritional
- Serving Size: 1 (109.8 g)
- Calories 81.8
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1167.1 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 0.5 g
- Sugars - 17.7 g
- Protein - 0.5 g
- Calcium - 12.8 mg
- Iron - 0.2 mg
- Vitamin C - 8 mg
- Thiamin - 0 mg
Step 1
Place the zucchini rounds into a glass jar along with thyme sprigs and garlic clove, pour the lemon juice over the zucchini and set aside.
Step 2
Place the remaining ingredients into a pot and bring to a boil, stirring until salt and sugar is completely dissolved.
Step 3
Pour the vinegar mixture over the zucchini rounds and allow cooling completely before covering.
Step 4
Place in refrigerator overnight.
Step 5
Enjoy!
Tips & Variations
No special items needed.
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